New England Corn Chowder
Source of Recipe
Michelle Porter (WWRecipes)
This is a great soup the whole family enjoyed.
List of Ingredients
3-4 medium potatoes, any variety, peeled and cut in 1" dice
1/4 lb Bacon cut in dice
2 large yellow onions, chopped but not too fine.
3 17 oz. cans creamed style corn
2-3 15 oz cans evaporated milk
salt and pepper to taste
Place potatoes in pot and cover w/ water. Add dash salt. Boil until fork tender but not mushy. Drain and reserve about 1 cup of liquid. Meanwhile, heat a dutch kettle over medium heat. Add bacon and cook slowly to render the fat. Turn to medium high, toss in the onions. Cook, stirring frequently until bacon is moderately crisp and onions are turning a bit brown. (the amount of doneness is personal preference. The more brown, the more pronounced the flavor. Golden is good) Turn down heat a bit. Add Milk, corn and potatoes. If too thick, thin with some of the potato water. Add salt, pepper, and fresh thyme if desired, but that's not part of the traditional recipe.
Now, if you want Fish Chowder... follow the same recipe, (minus corn) but use a firm fleshed white fish, about 2lb, cut in large chunk. (tradition says cod, but you can use anything, even a combination!) Can be added directly to warm soup, it will cook as soup is heated. For fish chowder, it should be thinner so I typically use some potato water. Serve with a pat of butter on top. Then get yee out there and plow the fields!
Marian's notes: I covered the diced potatoes with water and then after cooking, added the whole pan, water and all, to the soup. I used medium sized, unpeeled red potatoes. I used a whole pound of bacon instead of just the 4 slices. Make sure the bacon is pretty well cooked when you add the onion. Everyone liked this soup.
NOTES : (makes a large Dutch kettle full)